In blender, purée almonds, 3 cups cold water and garlic until milky. Add bread, 2 tbsp. oil, vinegar and Adobo seasoning; pulse until smooth. Strain through fine-mesh strainer. Refrigerate in airtight container for at least 2 hours or up to 2 days.
Divide among large shot glasses. Garnish with grapes, basil and lime zest. Drizzle with remaining oil.